Served at ReNew the week of October 8th, 2012
White Chocolate Cranberry Magic Bars
1 1/2 cups of graham cracker crumbs (about 24 squares)
1/2 cup of butter or margarine melted
1 1/2 cups of vanilla or white chips
1 1/2 cups of dried cranberries
1 can (14 ounces) sweetened condensed milk
1 cup of flaked coconut
1 cup pecan halves
Combine cracker crumbs and butter; press into a greased 13 in x 9 in x 2 in baking pan. In a bowl combine the remaining ingredients; mix well. Gently spread over the crust. Bake at 350 degrees for 25 to 28 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars YIELD : 3 DOZEN
Delicate Lemon Pound Cake
1 cup of butter softened
1/2 cups of shortening
2 1/2 cups of sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups of all purpose flour
3/4 lemon lime soda
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.
Pour into a greased and floured 10 in fluted tube pan (pan will be full). Bake at 325 degrees for 1 1/4 hours or until a toothpick inserted near the center comes out clean. Cool for about 10 - 12 minutes before removing from pan to a wire rack to cook completely. Dust with confectioners sugar.
MORE TO COME
